Fort Worth weekly gazette. [volume] (Fort Worth, Tex.) 1882-1891, 1887-04-29

meal Of the day that requires so much
daintiness in all its details; the coy ap-
petite need tempting, snd
8 Jew simp dishes SIT upon
a prettily-aHorned table will
be more appreciated than wn4- NAV BE-
termed heavy breakfast. A dish of fruit,
avase of flowers, irich red-ripe sliced 10
matoes with clear ice crystals sparkling
on the surface, WOO the most capricious
of appetites TO break the fast.
To lay the table for breakfast: Nothing
is prettier than & crimson and salmon
damask cover, and especially if one feels
| obliged to "use up" IN breakfast service
| their supply of plain white china. Let the
breakfast be as simple as it may, 1t will
be inviting with tidy "cover," dishes
neatly arranged, and the violets and moss
giving out their deliCiOusly fresh fra
gr4nce, to mingle with the aroma Of the
coffee.
orolled mutton chop and boiled p0-
toto are certainly comprehended in the
lis of simple dishes, but lest the house
keeper who is not content with mediocre
ty find them complicated, some minute
instruction for their preparation are here
given. Make the effort for perfection,
and do not consider the directions i'm
practicable, for the result will not fail to
be satisfactory, anu with good coffee,
plateiOf thin sliced bread, and the relish
of fruit will be a meal that will amply
compensate for the painstaking
To brCil chop the fire must be bright,
clear and strong. To COuGteraCt the
coagulatiOn of q portion of the aIoumeL
on the under side of the chop, and con-
traction of the fOrin which draws the
! juices into the center, the ChOp must be
turned over the instant the under side
begins to harden, so that, as with g good
lire this happens IN minute or two, the
turning process must be continual For
cooking the chop with q fierce fire ten
minutes and ten turniugs will be sutli-
cient for an underdone chop. If not
perfectly tender, the chop should be well
beaten with large spoon, always cooked
over clear Goals with no blaze, and on q
grldiron kept sCrupuIously clean.
The chop should ne turned
either with two silver spoons or pair
of chop tongs, which can be made pur-
pOsely. In no case should the Itine of a
! fork be allowed to enter the meat while
| cooking as this allows the juices to es-
cape, fault that no after care can
remedy. Have the plates on which it is
to be served taken out of hot water, as TO
| place mutton on a cold surface is bar
barity that only Dago could tolerate.
To boil the potatoes that are to &C
company this chop, select those of equal
size and put them in a saucepan with q
tablespoonful of salt and sufficient water
to cover them. When boiled five
minutes, pour off the hot water
and replace with cold and half.
a tablespoonful OF salt. The reason for
this innovation is that the heart of a POI
tato being peculiarly hard, the outside is
generally done long before it is softened
| By chilling its exterior with cold waters
the heat OF the first boiling strikes to tho
center of the vegetable, the force grad
ually increases when the water boii$
again; by the time the outside has Tt
covered from its chill, the equilibrium iB
restored, and the whole potato is evenly
done. Potatoes must boil steadily, with
| the cover on, three-quarters Of en- hour,
! gently tasted with fork if they be not
| cracked; when done drain them dry, puta
clean cloth over them, cover closely with
/ the lid and let the saucepan stand until
| the mea1 is ready to be served; then take
| out each one separately with 8 spoon,
! chat they may not be broken in their
| tl0ury state. All that can now be Ia-
quired is some white sippetts of not too
| stale bread, and a dash of real mushroom
! Catsup (Oeware of the base COunterfeitD,
! The puce tiOury potato in the rich gravy
/ for the rest.